Tuna on a Salt Block and Scallops with Butterfly Pea Risotto, Arugula Oil, and Beet Butter with The Pines - DelmarvaLifeTuna on a Salt Block and Scallops with Butterfly Pea Risotto, Arugula Oil, and Beet Butter with The Pines - DelmarvaLife

Tuna on a Salt Block and Scallops with Butterfly Pea Risotto, Arugula Oil, and Beet Butter with The Pines

The perfect dish is a whole lot more than just tasty food.

The best food awakens all five of your senses. Executive Chef Dane Wilfong at The Pines in Rehoboth Beach is in the Kirby and Holloway Kitchen making Tuna on a Salt Block and Scallops with Butterfly Pea Risotto, Arugula Oil, and Beet Butter.

Tuna on salt block

Sushi grade Tuna (4oz)

Salt block (1 8×8 Himalayan salt block)

Tuna wash

Lemon juice (1 Tablespoon)

Olive oil (1/2 Tablespoon)

Pepper (pinch)

Slaw

Shaved asparagus (3 stalks shaven with a peeler)

Cherry heirloom tomatoes (sliced in rounds) (5 each)

Garlic (minced) (4 cloves)

Shallot (sliced) (1 each

Salt (1 t)

White pepper (1 t )

Red pepper flake (1 t)

Oregano (1 t)

White balsamic (splash)

Mustard oil (splash)

Garnish

Lemon wheel

Micro greens

Instructions:

Slice the tuna about a ¼ in and dip into the lemon wash before placing on the salt block.

Each side is to spend 30 seconds on the salt block to pick up salt block flavor.

Mix all of the ingredients together for the slaw keeping wet ingredients for right before serving.

About Lauren Hitch

Lauren Hitch is a Multimedia Journalist for WBOC and DelmarvaLife. Lauren is also a Facebook Live Show Host and enjoys showing off awesome events happening all across the Delmarva community.
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